Almost everyone’s mom has some dish that no one else can make quite as good. My mom’s dish is pancakes. Growing up, pancakes were always the special treat breakfast. I used to love to help mix the batter. And if it were a particularly special breakfast, I used to get to help place frozen blueberries on to the batter in the pan. I remember trying to carefully place each blueberry to make it perfect. I also remember running out of frozen blueberries and being blamed for eating them all- what gave it away? The purple mouth? The bits of skin stuck in my teeth?
At the end of making pancakes, fingers and mouths stained purple, we would sit and devour them. They were always so fluffy and substantial. Restaurant pancakes were always too light and airy and used to suck up all the delicious syrup. Not these pancakes. Butter and syrup would mingle together, forming a delicious sauce that coated them perfectly.
So, as this week draws to a close, you deserve a treat. A bigger treat than blueberry pancakes, even.
Pina Colada pancakes. Vegan pina colada pancakes.
That’s right. Fluffy, vegan buttermilk pancakes studded with pineapple and drenched in a coconut, pineapple and rum syrup.
And unlike blueberries, there is no telltale evidence of your kitchen snacking.
- 2 cups soy milk
- 2 TBSP vinegar
- 2 tsp vanilla extract
- 2 TBSP oil
- 2 TBSP ground flax seed
- 2 cups of all purpose flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 pinch of sea salt
- 1 cup canned pineapple chunks
- 1 cup canned coconut milk
- 1 cup pineapple juice
- 1 tsp rum flavouring (or rum)
- In a bowl, mix soy milk, flax and vinegar and set aside for 5 minutes.
- In a large bowl, mix flour, baking powder, soda, sea salt. Mix well to combine
- Add vanilla and oil to soy milk mixture, mix well until frothy.
- Pour liquids in to flour mix.
- Mix only to combine (do not over mix), a few small flour lumps are fine.
- Allow to sit for 5 minutes to get the fluffiest pancakes.
- Heat a nonstick pan. Grease with a little oil and add batter to pan. Top batter with some of the pineapple chunks.
- When small bubbles appear, flip pancake. Repeat with more batter.
- Cook your pancakes until they are nicely browned on both sides, and cooked inside.
- To make syrup, combine coconut milk and pineapple juice in a small sauce pot, cook over medium heat until syrupy and reduced. Remove from heat, add rum flavouring and serve with pancakes!
BEN’S VERDICT (AKA A MEATEATER RESPONDS):
I like Pina Coladas! And getting caught in the rain! (especially in Chiang Mai where regularly nudges 40 degrees)
But I couldn’t eat any of these! My stomach was too delicate from an over enthusiastic attack on the street food stalls at the Saturday walking market the day before. They looked and smelt orgasmoid though.
I hope I don’t have to wait until next hashtag FEaster.